Shrimp And Garlic Pasta For Two |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The weather finally cooled off here, and pasta sounded like the perfect dinner. I had some prawns in the freezer, and lots of garlic waiting around, so I made some garlic shrimp and served them over pasta...a side of asparagus and a little salad and supper was done. Ingredients:
2 tablespoons extra-virgin olive oil |
2 tablespoons butter |
6 cloves of garlic, sliced as thinly as possible |
dash of old bay seasoning |
dash of sea salt |
dash of fresh ground black pepper |
enough pasta for 2 servings (about 4 ounces of spaghetti or linguini or fettuccini) |
10 jumbo shrimp or prawns, raw, shells removed and de-veined |
1 or 2 tablespoons chopped fresh chives, if desired |
fresh grated good quality parmesan cheese |
Directions:
1. About 1 hour before serving, place the olive oil and butter in a large skillet; add sliced garlic and seasonings to the pan.
2. Simmer at a VERY LOW heat to allow the garlic and seasonings to infuse into the oil and butter. Keep the temperature very low - you do not want to brown the garlic.
3. When ready to prepare the meal, remove shells from shrimp and de-vein, if necessary; set them aside.
4. Prepare pasta as directed on package.
5. While pasta is boiling, turn the heat up a bit on the oil/butter mixture and add the shrimp in a single layer.
6. Cook shrimp until done, which should only take about 2 minutes max per side. I have found that once I flip the shrimp in the pan, I cook the other side only for 1 minute longer then remove them to a plate and cover them - the heat will continue to cook them, without over-cooking them and making them tough.
7. Drain pasta and add it to the oil/butter in the pan; add the shrimp.
8. Toss pasta and shrimp to coat with the oil and butter mixture.
9. Place pasta and shrimp on serving plate and top with fresh chives and parmesan; serve immediately.
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